Coleslaw - Corn and Tomato

By á-47

Ingredients

• 2 lb. green cabbage, shredded
• salt and pepper
• ice water
• 6 Tbsp. olive oil
• 2 Tbsp. fresh lime juice
• zest of 1 lime
• 1 clove garlic, grated
• 1 tea. Dijon mustard
• 2 carrots, grated (1 cup)
• 1 cup charred fresh corn from the cob
• 1 cup chopped tomatillos
• 1 cup quartered grape tomatoes
• chopped cilantro

Preparation

Step 1

In a large bowl, toss the cabbage with 1 Tbsp. salt. Cover with ice water; refrigerate for 1 hour.

In a bowl, whisk together the oil, lime juice, garlic, mustard and 1/2 tea. pepper.

Drain the chilled cabbage well, then squeeze in a kitchen towel to absorb any excess moisture; return it to the large bowl. Stir in the carrots. Add the dressing and stir well. Top with chopped cilantro.